Mini Paris Brest with gianduja cream

Discover the history of Paris Brest.

1. Craquelin

   • 90 gr. all purpose flour
   • 90 gr. cane or brown sugar
   • 75 gr. butter
   • 3 gr. cocoa powder

   • In a bowl, mix soft butter and sugar with a rubber spatula.
   • Then, add flour and mix just until combined.
   • Later, place the mixture between two parchment sheets. Roll the dough into a 2 mm think layer.
   • Right after, mark six discs on the dough with the help of 10 cm and 4 cm diameter rings and keep in the freezer until its use.

2. Puff pastry

   • 80 gr. all purpose flour
   • 70 gr. whole milk
   • 70 gr. water
   • 60 gr. butter
   • 1,5 gr. salt
   • 2 eggs

   • In a saucepan, heat the water, milk, salt, and butter over medium heat until completely melted.
   • Then, add the flour all at once and mix with a spatula.
   • Cook the mixture for about 2-3 minutes, stirring the dough to ensure the flour is properly cooked.
   • After the time has passed and the dough is smooth, lump-free, and starting to form a thin crust at the bottom of the pan, remove it from the heat and transfer it to a bowl.
   • Let the dough cool slightly and add the eggs one at a time, mixing with the spatula.
   • Transfer the dough to a piping bag fitted with a 1.5 cm star nozzle.
   • Draw six circles of 9 cm diameter each on baking paper and Sobre una lámina de silicona en una bandeja de horno, marcamos seis círculos de 9 cm. de diámetro y escudillamos la masa.
   • Sacamos las circunferencias de craquelín del congelador y las colocamos encima de cada círculo de masa.
   • Por último, horneamos con calor de arriba y abajo a 180º C durante 30 minutos.

3. Praline

   • 160 gr. hazelnuts
   • 60 gr. almonds
   • 100 gr. vanilla sugar
   • 2 gr. salt

   • On an oven tray, place almonds and hazelnuts and bake for 150º C during 15 minutes.
   • Meanwhile, on a saucepan, caramelize sugar until its color turns deep amber.
   • Right after, pour caramel on an oven tray lined with paper and let it sit until it gets to room temperature.
   • When caramel has solidified, crush it and bland it along side the almonds and hazelnuts until it turns into an homogenous, flat, liquidish paste. Keep at room temperature until ready to use.

4. Pastry cream

   • 320 gr. whole milk
   • 65 gr. white sugar
   • 13 gr. all purpose flour
   • 13 gr. corn flour
   • 4 egg yolks
   • 2 gr. gelatine

   • First, soak gelatine in cold water for at least 10 minutes.
   • In a saucepan, bring milk to a boil.
   • In the meantime, combine in a bowl egg yolks, sugar, the two sieved flours and whisk until we get a flat paste without any lump.
   • Next, pour the milk into the yolk mixture and mix. Put it back into the saucepan and cook at medium heat whisking constantly until it thickens.
   • Then, turn the heat off and incorporate our hydrated gelatine. Transfer the cream into a recipient and cover in contact with the cream with plastic wrap.
   • Keep it refrigerated until ready to use for at least 2 hours.

5. Buttercream

   • 250 gr. butter
   • 150 gr. white sugar
   • 75 gr. whole milk
   • 30 gr. water
   • 2 egg yolks
   • 2 egg whites

   • First of all, in a saucepan, bring milk to a boil.
   • Meanwhile, in a bowl, mix eggs with half of the sugar and then add the hot milk to temper the eggs.
   • Right after, put the mixture back into the saucepan and cook at medium temperature until it thickens at 82º - 84º C.
   • Then, pour the mixture into a bowl and whip until it triples in volumen and its temperature cools down to 30º C.
   • In that moment, add room temperature butter in small chunks and keep whipping until its fully integrated.
   • In a sauce pan, heat up water and the other half of the sugar to 118º C.
   • In the meantime, whip egg whites to soft peaks.
   • When syrup has reached the right temperature, turn off the heat and add it to the whipped egg whites in a thin stream with the mixer on at medium speed. Keep whipping until firm peaks.
   • Finally, integrate the meringue into the buttercream with a rubber spatula.

6. Gianduja cream

   • 100 gr. heavy cream (35% M.G.)
   • 25 gr. dark chocolate (70%)
   • 25 gr. praline

   • In a recipient, melt chocolate and praline and mix until it gets uniform and flat.
   • In a saucepan, heat up heave cream and bring it to a boil. Turn the heat off and set aside.
   • Then, pour the hot heavy cream into our chocolate praline mixture and stir and get we get an homogenous and shiny cream.
   • Lastly, place it into a closed pipping bag without a nozzle and refrigerate until ready to use.

7. Praline mousseline

   • In a bowl, combine pastry cream, buttercream and 100 gr. of praline.
   • Keep in the refrigerator for at least 2 hours.

8. Assembly

   • First, cut every puff pastry ring in half lengthwise. Do it with care trying to get a clean cut.
   • In the inferior half of the discs, pipe out a small amount of praline and some caramelized hazelnuts.
   • Then, add a generous amount of praline mousseline on top using a pipping bag with a 2cm diameter star nozzle.
   • Now, cut the tip of the pipping bag containing the gianduja cream and fill some gaps with it. Add to taste.
   • Finally, dust some powdered sugar on top of the superior half of the discs, add some gianduja cream and caramelized hazelnuts. Place over the other half of the discs.
   • Keep in the refrigerator. Leave at room temperature for 15 minutes before serving.

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